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Making homemade nixtamal corn flat breads (tortillas) is super easy!

I added salt, palm oil shortening, green onion (cut up with kitchen shears), and of course water to masa harina flour—usually only salt and water are added.

It took about 10 minutes to make and shape the dough into balls. A tortilla press did the real work after that. Then off to a hot pan they went — 2 large skillets makes the job faster.


Leftover flat breads are excellent for the next day’s breakfast. Make lots so you won’t have to cook twice.

Cooking from scratch is better than that processed stuff. And, as you can see, very customizable!

Follow the tortilla-making instructions on the masa harina package. After a while, you’ll be able to experiment with adding things to the mix like I did.


Know Your Food History

The corn dough from which tortillas (and many other food stuffs) are made is the result of a special technique 100% invented by the pre-Columbian inhabitants of the Americas. However, because the food has been totally culturally appropriated by the descendents of the Spaniards who arrived 5 centuries ago, people erroneously believe it to be “Mexican” food or “Hispanic” food.

Nixtamalization (Wikipedia)
What is Masa Harina? (WiseGeek)
What is Nixtamalization? (WiseGeek)